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Hooked ON SEAFOOD
Innovative tools and resources to help you provide your customers with the best seafood experience!
GET YOUR CUS
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M N ENU E T N E L R OU
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Don't miss out on Lent! Many people observe this annual fasting season, so make sure they know that you offer meals that align with your customer's dietary needs during this season. The six weeks between Ash Wednesday and Easter are considered Lent on the Christian calendar. Traditionally on Ash Wednesday and every Friday during Lent, it is not acceptable to eat lamb, chicken, beef, pork, ham, deer, and most other meats. However, fish, eggs, milk, grains, and fruits and vegetables are all allowed. Now is the time to prepare and make sure you have seafood and non-meat offerings available during the Lenten season.
Lifeway Research found 24 percent of consumers observe Lent. Add the right items to your menu and market them to appeal to ALL customers. Be sure to include seafood and other meatless menu items for your regulars, take-out, and new customers looking for a meal that satisfies the Lent season. Among Americans who observe Lent
How do you typically observe Lent? Fast from a favorite food or beverage
SNEAK
Peek CREATING YOUR MENU FOR LENT
• • • • •
Family-style Lent packages – change it up Grill or fry? Healthy options Catch of the day Not just fish
OPERATIONS
Showcase the quality of your product, friendly service and cleanliness of your restaurant.
TO GO/CURBSIDE PACKAGING
• Seafood that travels well
SEAFOOD FSQA - SUSTAINABILITY MARKETING YOUR MENU FOR LENT
Promote your Menu • Social Media • Research your demographics
RECIPES
57% Attend church services 57% Pray more 39% Give to others 38% Fast from a bad habit 35% Fast from a favorite activity 23% None of these
If your New Year’s resolution was to lose weight or simply embrace a generally healthier lifestyle, incorporating more lean, nutrient-dense seafood into your diet might be the boost you need to make this resolution a reality. Source: The Healthy Fish, Article: 4 Ways Seafood Can Help You Achieve Your New Year's Diet Resolution
5% Note: respondents could select all that apply.
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Today’s catch. Tomorrow’s supply. The Portico brand consistently delivers quality seafood options to your kitchen. We are committed to offering products that meet operator needs and provide a memorable experience to all of your guests.
Datassentials research estimates that
SEAFOOD SALES JUMP BY MORE THAN 20% DURING LENT It’s something that customers expect. In fact, 74% of those who observe Lent say it’s important that restaurants offer specials on Lent meals. Source: Upserve article: Lent Sends Fish Sales Flying.
Portico Classic is built on commitment to delivering high quality products that are equal to or better than leading industry brands at the best value.
Portico Imperial stands out as an industry leader offering premium performance and versatility. From superior harvesting and to minimal processing, operators focused on high quality seafood can trust Portico Imperial.
Portico Simply offers the very best differentiated by the highest quality frozen seafood with no additives. These products are natural with no breading, marinades, flavouring or spices, and packaged with minimal processing.
Portico Fresh offers specialty fresh and chilled seafood items in a single high-quality tier. This brand is for discerning operators focused on quality assured seafood with a commitment to food safety. Selected and produced with integrity, care, and the workmanship that exemplifies the Portico Brand.
CLICK HERE TO LEARN MORE ABOUT PORTICO SEAFOOD
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REELED IN SEAFOOD Seared Salmon with Creamy Horseradish Sauce Seared Salmon Lynch Creamy Horseradish Sauce (SUPC 4274249) Roasted Vegetables (zucchini, bell peppers, heirloom tomatoes) Cracked Black Pepper, Sea Salt Thyme Sprig Also pairs well with Cod, Haddock, or Bass
Maple Chili Glazed Shrimp 31/40+ count Shrimp Lynch Maple Chili Sauce (SUPC 4863803) Crostini Bread Green Onions, Parsley Also delicious with Scallops, Salmon, Cod, Bass or Tilapia
CREATING YOUR
Lent Menu No matter what your menu style, enhance your menu to appeal to customers who observe Lent, while also maintaining the signature foods you are known for. Be creative with your ideas, but keep your menu on brand by applying what is best suited for your restaurant and comfort level in the kitchen.
Limited time offers or special promotions are a great way to make your menu be versatile. For more information about how Sysco can support your business please visit:
www.sysco.ca/menuservices
FAMILY-STYLE LENT PACKAGES • Lent lasts for six weeks; plan family-style dishes for curbside or to-go for every Friday. • Change it up by offering two or more package deals for your customers to choose from, then rotate out one each week. • Control inventory by limiting the choices. • Consistency on presentation and packaging. • Easier labor control on menu items.
GRILL OR FRY? • The “all you can eat” fish fry may not be the best option this year and hard to implement without a buffet. • If you are going to offer fried seafood, be sure to use vented to-go containers designed to reduce the condensation that causes soggy food. • Offer a healthier option with grilled seafood to meet the needs of those looking to eat healthier in the new year.
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Healthy OPTIONS
Many people may still be pursuing a New Year's resolution to eat healthier. Keep their well-being in mind by informing them about your seafood specials. Your customers also care about the health of the earth and at Sysco we have goals for sourcing Seafood with integrity. We will discuss further when we share our Food Safety Quality Assurance information.
NOT JUST FISH
Remember to market to all of your customers by offering vegetarian options; not all that participate in Lent want to eat seafood. Create alternatives for those that want versatility for Lent.
CATCH OF THE DAY
Consider featuring the “Catch of the Day” to increase the versatility of your menu. Give customers the flexibility to choose from fried or grilled along with additional specialty breading or bolder sauces, and toppings.
Authoritynutrition.com features an article on the 11 EvidenceBased Health Benefits of Eating Fish, and the Journal of the American Medical Association says eating 8 oz. of seafood at least once a week reduces the risk of heart disease by SOURCE
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36 %
OPERATIONS Showcase the quality of your product, friendly service and cleanliness of your restaurant. Create a training program to educate your servers about your additional seafood dishes. • Be sensitive to your customers that are participating in Lent. • Train your servers on seafood options on your menu; these can be suggested to patrons participating in Lent.
REFRESH TRAINING FOR HANDLING SEAFOOD AVOID CROSS-CONTAMINATION
• When preparing fresh or thawed seafood, it is important to prevent bacteria from raw seafood from spreading to ready-to-eat food. • Wash your hands for at least 20 seconds with soap and warm water before and after handling any raw food. • Wash cutting boards, dishes, utensils, and countertops with soap and hot water between the preparation of raw foods, such as seafood, and the preparation of cooked or ready-to-eat foods. Use different color cutting boards to make sure that cross-contamination is avoided.
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® Q U A L I T Y
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Haddock Loins
Straight from the cold waters of the north Atlantic, Toppits™ Haddock loins have a mild sweet taste with a broad appeal. Often used as a main ingredient in fish & chips, haddock can be baked, broiled, fried, poached and sautéed. Haddock’s versatility makes it a great addition on every menu. Product Features: • Mild flavour that melts in your mouth • Deep-skinned and free of pin bones means a cleaner fish and less labour required during preparation • Ocean Wise recommended • From an MSC certified fishery. www.msc.org • Skinless, boneless, IQF • Low in fat and low in sodium
SUPC: 5650785 ITEM: 4oz Haddock Loins, IQF PACK SIZE: 1 / 10 lb SCC: 10068689110332
301 Chrislea Road Vaughan, ON L4L 8N4 Tel: 905-850-8900 marketing@toppits.com
Follow @toppitsfoods
www.toppits.com
Alaska
SEAFOOD
Alaska Seafood can help your menu stand out against the competition. With premium quality and taste, this pure source of protein will keep your customers coming back for more. 61% of consumers are more likely to order the seafood offering when they see “Alaska” and 56% will return to your restaurant in the near future.2
Celebrate with Seafood
Seafood is the first choice for 43% of consumers when dining out for special occasions.3 Allow Sysco’s seafood selection to help you satisfy consumers’ wants, while exceeding their expectations. Capitalize on upcoming holidays such as Valentine’s Day and the Lenten Season.
Wild Alaska Salmon
Wild-caught Alaska Salmon is prized around the world for its superior flavour and texture. With five different varieties, Sockeye, Coho, Keta (or Chum), King and Pink, wild Alaska Salmon allows you to easily cater your dish to the most suitable species. This versatile fish can be used in appetizers such as salmon poke, spinach and grilled salmon salads with lemon-dill dressing, casual grilled fish sandwiches or elegant poached salmon entrées.
Pacific Cod
Alaska Cod, more known as Pacific cod, is white, tender-firm, lean and flaky with a mild taste. Its moisture content is slightly higher than Atlantic Cod making it ideal for baking, sautéing or steaming. The possibilities are endless with our tender cod products. This fish can be topped, encrusted, lightly seasoned or battered to suit a variety of menu applications.
Alaska Pollock
Mild, tender and firm, pollock is a popular choice for its versatility and adaptability. With its snow-white fillet that flakes beautifully, this fish is best used in valueadded breaded options such as fish & chips and sandwiches.
TO LEARN MORE, VIST: www.alaskaseafood.org/the-catch/seafood-species
56%
of restaurants with tacos on the menu use FISH as the main ingredient.1
Source: Restaurant Hospitality. Article: Why Your Menu Needs Fish Tacos.
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Technomic Inc. powered by alaskaseafood.org2 Datassential Foodbytes October 20173
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Sustainability
SYSCO IS LEADING THE INDUSTRY IN SEAFOOD SUSTAINABILITY We have partnered with the World Wildlife Fund (WWF), the world’s leading global conservation organization, since 2009 to source more sustainable seafood and improve the health of our oceans. As part of this collaboration, Sysco has continually expanded the scope of its commitments to include additional species and volumes, covering both its wild-caught and farmed Sysco Portico Brand seafood offerings. As a result, at the close of calendar year 2019, 99% of Sysco’s top 15 wild-caught species and 79% of the company’s top 5 farmed species met our 2020 commitments1 to come from more sustainable sources. Our achievements also include: •
100% of Sysco’s wild-caught Portico Brand cod, clam, haddock, salmon, whiting, flounder, and halibut met our 2020 commitments.
•
100% of Portico Brand salmon and pangasius, and 95% tilapia met Sysco’s commitment for more sustainable farmed seafood.
•
100% of Sysco’s suppliers for wild-caught canned or pouched tuna follow the best practices for tuna conservation and management defined by the International Seafood Sustainability Foundation.
•
Sysco has actively supported 20 Fishery Improvement Projects around the world to improve fishing practices and management and encourage fisheries to move towards MSC certification.
Our work with WWF has resulted in our sourcing over 700 million pounds of more sustainable seafood, securing the livelihoods for more than 100,000 people, and improving protections for species and habitats worldwide. Sysco’s membership in the National Fisheries Institute (NFI) and the Better Seafood Board further demonstrate our commitment to seafood sustainability. 1
COMMUNITY MATTERS
Sysco strongly believes in supporting domestic sources that share our focus on sustainability and quality. Other examples of Sysco’s dedication to the domestic fishing and seafood industry’s well-being include partnerships with the Louisiana Shrimp Task Force and the Alaskan Seafood Marketing Institute (ASMI).
To learn more, visit www.sysco.com/csr2020report.
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TO-GO & CURBSIDE
MENU ITEMS THAT
TRAVEL
well
POKE BOWLS SUSHI CEVICHE SEAFOOD DIPS CRAB CAKES SOUPS/CHOWDERS SEAFOOD FRIED RICE LOBSTER/SHRIMP ROLLS 10
PACKAGING
TO-GO
TIPS
Lobster rolls travel well in a box that allows steam to escape; keeps the roll from getting soggy. Crab cakes maintain their integrity without much additional effort. Chowder is best in a plastic container ideal for reheating, if needed.
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MARKETING YOURforMENU Lent SOCIAL MEDIA
RESEARCH YOUR DEMOGRAPHICS • Start with a high level overview of what is going on in the restaurant business as a whole. • Keep this in mind: • Forbes reports that millennials spend 44% of their money on food. • Overall, diners are affected by factors like bad service, noise, prices, and crowds according to Zagat • We have had to pivot due to the pandemic by moving more to take-out/delivery. • You will not be able to appeal to everyone in your area. Your success will lie in reaching the people who relate to your brand. • Understand your customer base to improve your business as well as attracting and retaining customers. • Utilize hashtags to create a buzz by creating a campaign for text-messages, email, website, and social media. • Emphasize the LTO items being featured on your menu.
OTHER WAYS TO PROMOTE YOUR LENT MENU • Menu inserts, table tents, or window signs that announce your upcoming Lent specials. • Distribute menus to local churches or ask to be on their websites featuring your menu.
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RECIPES
MANICOTTI DI MARE (CHEESE MANICOTTI WITH SEAFOOD) P R E P T I M E : 20 M I N S • C O O K T I M E : 20 M I N S • S E R V I N G S : 1 P E R S O N
INGREDIENTS 2 Cheese Manicotti 2oz Parmesan Cheese 2oz Extra-Virgin Olive Oil 1 Clove Garlic, Sliced ½ Green Jalapeno Chile, Sliced 1 Baby Octopus, Sliced 3 Black Mussels 3 Clams 3 Cherry Tomatoes, Sliced 2oz White Wine ¼oz Basil Pesto 2 Garlic Croutons 2 Jumbo Shrimp
A simple plate of pasta is homey and comforting. Top it with fish and shellfish, and you instantly elevate it to something special. Here, Cheese Manicotti float among Portico Seafood, including shrimp, mussels and clams.
DIRECTIONS 1. Heat the oven to 350 degrees. Slice the cheese manicotti into four pieces. Place the manicotti pieces on a sheet pan, sprinkle with the Parmesan cheese and bake for 8 minutes. 2. In a small sauté pan, heat the olive oil. Add the garlic and jalapeno and sauté 1 or 2 minutes. Add the sliced octopus, mussels and clams and cook for 4 minutes (discard any mussels or clams that do not open). 3. Add the tomatoes, white wine and basil pesto and cook to reduce the sauce. 4. To plate, place the manicotti on a large plate and add the mixed seafood to the plate. 5. Finish the dish with garlic croutons and top with two grilled jumbo shrimp.
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PAN SEARED Snapper RED WINE ESCABECHE, JULIENNE OF SPRING VEGETABLES
P R E P T I M E : 25 M I N S C O O K T I M E : 25 M I N S • S E R V I N G S : 1 P E R S O N
INGREDIENTS DIRECTIONS 10oz Snapper Fillet 1oz Olive Oil 1oz Shallot 3oz Red Wine Vinegar 1oz Fresh Jalapeno 1T Granulated Sugar 2oz Jumbo Carrot 2oz Asparagus 2oz Fennel Anise 2oz Red Pepper
1. Combine the vinegar, shallot, jalapeno and sugar. Gently simmer until a syrupy consistency is achieved. Reserve until plating. 2. Julienne the fennel, carrots, asparagus and red peppers. Sauté in a small amount of olive oil until tender and season with kosher salt and fresh cracked pepper.
PAN SEARED Scallops ROASTED RED PEPPER ESSENCE
P R E P T I M E : 10 M I N S C O O K T I M E : 20 M I N S • S E R V I N G S : 1 P E R S O N
INGREDIENTS DIRECTIONS 3ea U-10 Dry Scallops 3oz Quinoa 12oz Chicken Broth 3oz Baby Spinach 3oz Roasted Red Pepper 2T Balsamic Vinegar 1 Rosemary Sprig 2oz Butter
1. Combine the quinoa and chicken broth, gently simmer until all the liquid is absorbed. 2. Combine the red pepper, balsamic and rosemary. Simmer for 10 minutes and puree. Fold in the butter, strain and season to taste with salt. 3. Pan sear the scallops until well caramelized, wilt the spinach in the same pan.
3. Season the snapper fillet with salt and cracked black pepper. Pan sear 2 minutes on each side. Baste the fish for 30 seconds with a knob of butter.
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CRAB STUFFED F lounder LEMON BEURRE BLANC, 5 WAY GRAIN MEDLEY, SPRING SUCCOTASH
P R E P T I M E : 20 M I N S C O O K T I M E : 30 M I N S • S E R V I N G S : 1 P E R S O N
INGREDIENTS DIRECTIONS 2ea Flounder Fillet 2oz Crabmeat Jumbo Chicsea 2oz Yellow Onion 2oz Red Pepper 3oz Cracker Crumb 1ea Egg 1T Old Bay Seasoning 3oz Mayonnaise .25oz Bulls Blood 1ea Fresh Lemon 1oz Culinary Cream 3oz Butter 1ea Shallot Fresh 1oz White Wine 3oz 5 Grain Medley 1oz Red Pepper 2oz Lima Beans 3oz Corn and Poblano Medley
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METHOD STUFFING
Sauté the onion and peppers until translucent. Place in a bowl. Pulse the cracker crumbs in a food processor until finely ground. Add to the bow. Add the old bay, egg and mayonnaise. Mix until well incorporated. Gently fold in the crab and stuff the fillet. Bake at 320 until just cooked through.
PAN ROASTED Cod FINGERLING POTATOES, PEAS, MINT HOLLANDAISE
Loin
P R E P T I M E : 10 M I N S C O O K T I M E : 30 M I N S • S E R V I N G S : 1 P E R S O N
INGREDIENTS DIRECTIONS 10oz Market Cod 5oz Green Peas 4oz Potato Fingerling 1 Egg 3oz Unsalted Butter 3oz Apple Cider Vinegar 1ea Fresh Lemon 1T Fresh Mint
METHOD BEURRE BLANC
Combine the lemon, wine and shallot in a small sauce pot and reduce until 2/3rds of the liquid is gone. Add the culinary cream and lower the heat. Whip in the butter and remove from the heat. Strain and nape the flounder.
METHOD SUCCOTASH
Sauté the onion and peppers until translucent. Add the corn and poblano medley and sauté 1 minute, add the lima beans and sauté 1 minute further. Sauté the 5 way grain medley until warmed through.
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1. In a SS bowl place the vinegar over simmering water and allow it to reduce by 2/3rds it original Volume. Remove from the heat. Separate the egg and place the yolk in the vinegar and whip until ribbons form. 2. Melt the butter. 3. Place the yolk and vinegar back over the simmering water and in a slow steady stream whip in the butter. Remover from the heat, add the mint, the juice of one lemon and season to state with kosher salt. Reserve ward until plating. 4. Roast the fingerling potatoes until tender. 5. In a small amount of butter saute the peas until warmed through. 6. Season the cod with Kosher salt. In a hot pan sear on both sides for 3 minutes each. Add a knob of butter and baste for 30 seconds.
LOW COUNTRY
SHRIMP & GRITS P R E P T I M E : 20 M I N S C O O K T I M E : 15 M I N S • S E R V I N G S : 1 P E R S O N
INGREDIENTS DIRECTIONS 6oz Shrimp White Peeled & Deveined Tail On 3oz Polenta Corn White Grits 12oz Chicken Broth 2oz Solid Salted Butter 2oz Chihuahua Shredded Cheese 3oz Tomato Strip 75+ California 1oz Green Bell Pepper 1oz Celery 1oz Yellow Onion 2tbs Cajun Seasoning 1tbs Garlic, chopped 1tbs Fresh Oregano
1. Bring the chicken broth to a boil and in a thin steady stream whip in the white corn polenta. Reduce the heat and stir until the polenta pulls away from the sides. Remove from the heat and fold in the Chihuahua cheese and butter. Reserve hot. 2. Sauté the peppers, onion and celery until translucent. Add the cajun spice and tomato strips and simmer 5 minutes. Season to taste with salt. 3. Sauté the shrimp until just cooked through, about 2 minutes per side. Place the sauce on the bottom of the bowl, the grits on top and arrange the shrimp decoratively on top of the grits.
SEARED Scallops WITH CORN AND POBLANO PUREE
P R E P T I M E : 15 M I N S C O O K T I M E : 20 M I N S • S E R V I N G S : 2 P E O P L E
INGREDIENTS DIRECTIONS 4ea U-10 Scallops 1 Cup Heavy Whipping Cream 1 Cup Roasted Corn & Poblano Peppers 1T Diced Red Pickled Onions 2oz Julienne of Tri-Colored Peppers 1 Sprig Fresh Cilantro Pinch Aleppo Pepper Green Onion Iceless 1T Solid Unsalted Butter
1. In a sauce pot combine corn and poblano blend with heavy cream, salt, and pepper. Simmer on low for 1 hour then pour into a blender and blend on high until smooth. Set aside. 2. Preheat pan on medium high. Add oil and sear scallops for 3 minutes on one side, add butter to the pan, and flip the scallops over. Cook on the second side for another 2 minutes. Set aside. 3. Thinly slice bell peppers and green onion and mix with pickled red onion. 4. To plate: spread corn and poblano sauce on the bottom of the plate. Place scallops on top of the puree and top with the slaw. Garnish with fresh cilantro and sprinkle the Aleppo pepper seasoning over the scallops and the rest of the plate.
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ATLANTIC SALMON
LOOKING FOR FRESHER FISH? Look closer to home!
Get a taste of true homegrown freshness with this Atlantic Salmon, raised in the cold, clear waters of the North Atlantic. A well known and loved seafood menu staple that you just can’t pass up! SUPC
Description
Pack Size
5190171
Fresh Salmon Fillets 3-4/lb Scaled
1x10 lb
5190123
Fresh Salmon Fillets 3-4/lb Skinless
1x10 lb
5439304
Fresh Atlantic Salmon Portion 6oz CC Skinless
1x10 lb
5556616
Fresh Atlantic Salmon Portion 4oz Skin-on
1x10 lb
6529590
Frozen Portico Bounty Cold Smoked Atlantic Salmon
10x1 lb
6530107
Frozen Portico Prime Cold Smoked Atlantic Salmon
5x1 Kg
6529685
Frozen Portico Prime Cold Smoked Choice
5x1 Kg
For more information reach out to your Sysco representative.
NEED HELP WITH SEASONAL PLANNING?
Contact your Sales Consultant or Sysco Marketing Concierge at 1-800-380-6348 or info@syscomarketingservices.com Please review federal, state and local regulations to ensure your compliance with the law. For safety and sanitation, stay up to date and check the latest information on CDC.gov. Consult your legal advisors regarding any risks associated with starting a new venture or implementing any recommendations.
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